Portuguese Fish and Potato Stew

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A rustic Portuguese fisherman's stew that layers potatoes, white fish, squid, and shellfish with tomatoes, peppers, and smoky chorizo in a fragrant saffron broth. Simmered uncovered in a single heavy pot until the potatoes soak up every drop of the briny, garlicky sauce. Serve with crusty bread to mop up the juices.

Nutrition Facts

Per serving (estimated)

• 495 kcalCalories
• 19 gFat
• 4 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 7 gSugar
• 38 gProtein
• 780 mgSodium
• 1280 mgPotassium
• 115 mgCalcium
• 4 mgIron
• 48 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the base

• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 5 garlic cloves, thinly sliced
• 1 red bell pepper, cored and sliced into strips
• 2 ripe tomatoes, grated (skins discarded)
• 1 bay leaf
• 1 teaspoon sweet paprika
• 1/2 teaspoon saffron threads
• 1/3 cup dry white wine
• 1/2 teaspoon fine sea salt, plus more to taste

For the stew

• 1.25 lbs Yukon gold potatoes, peeled and sliced 1/4-inch thick
• 8 oz monkfish or cod fillet, cut into 1.5-inch chunks
• 6 oz cleaned squid, bodies sliced into rings
• 1/2 lb fresh mussels, scrubbed and debearded
• 4 oz Portuguese chouriço or Spanish chorizo, sliced into rounds
• 1 cup fish stock or water
• 2 tablespoons chopped flat-leaf parsley
• Crusty bread, for serving

Directions

1. Heat the olive oil in a wide, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, garlic, and bell pepper and cook gently for 7-8 minutes, stirring often, until softened and just turning golden at the edges.
2. Stir in the grated tomato, bay leaf, paprika, and saffron. Cook for 4-5 minutes, until the tomato reduces to a thick, jammy paste and the oil begins to glisten at the edges of the pot.
3. Pour in the white wine and simmer for 2 minutes to cook off the alcohol. Season with the salt and a few grinds of black pepper.
4. Arrange the potato slices in an even layer over the sauce, then top with the monkfish, squid, and chorizo slices. Scatter the mussels on top, hinge-side down so they open upward.
5. Pour the fish stock carefully around the edges of the pot (try not to disturb the layers). Drizzle another tablespoon of olive oil over the top, then bring the pot to a gentle boil.
6. Reduce the heat to low, cover partially with a lid, and simmer for 28-30 minutes without stirring. The potatoes should be fork-tender, the fish flaky, and the mussels wide open. Discard any mussels that remain closed.
7. Sprinkle the chopped parsley over the stew and let it rest off the heat for 5 minutes so the broth settles and thickens slightly. Taste and adjust the salt. Serve hot in shallow bowls with thick slices of crusty bread.

Cook’s Notes

• Choose fish with different textures: a firm-fleshed fish like monkfish or cod holds its shape, while oily fish like sardines or mackerel can be added for deeper flavor.
• Do not stir once the layers are assembled; letting the potatoes steam in the broth keeps them intact and prevents the fish from breaking apart.
• A pinch of mild smoked pimenton (instead of sweet paprika) gives a more traditional smoky finish reminiscent of coastal Portugal.
• Save a few extra parsley stems and add them with the bay leaf for a brighter, more herbaceous broth.
• Let the stew sit for 10 minutes off the heat before serving so the broth thickens and the flavors meld; it tastes even better reheated the next day.

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